How to make egg garganelli with spinach and feta, an easy and tasty pasta recipe, enriched with a base of crushed hazelnuts and mixed with oil and butter.
Ingredients for 4 people
- 350 g of egg garganelli
- 1 bunch of spinach
- 80 g of hazelnuts
- 2 tablespoons of extra virgin olive oil
- 1 knob of butter
- 1 shallot
- 100 g of feta cheese
- nutmeg
- salt and pepper
How to prepare pasta with spinach and feta cheese
Finely chop the shallot and stew it in a pan with oil and butter.
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Shell the hazelnuts, crush them and add them to the bottom of oil and butter.
In the meantime, clean the spinach, remove the hardest part of the stems and wash them, then cook them in a pan without adding water, drain and break them, then add them to the prepared base, wetting with a little hot water (pasta cooking is fine).
Cook everything adding a grated nutmeg, salt and pepper.
Finally add the chopped feta and melt it slightly.
Cook the garganelli in salted water, drain and sauté them in a pan with the spinach and feta sauce.
Sprinkle with black pepper and serve.
